Lamb Cashmir Recipe

Name: Lamb Cashmir
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lbs lamb shoulder; 1 cup sour cream; 2 teaspoons garam masala; 4 teaspoons mild curry powder; 4 ounces ghee (clarified butter); 2 tablespoons blanched almonds; 1/2 cup sultana; 1/2 cup dried apricot; 4 garlic cloves, finely chopped; 2 inches fresh ginger, grated; 2 onions, sliced; salt; lemon juice

Servings: persons

2 lbs lamb shoulder
1 cup sour cream
2 teaspoons garam masala
4 teaspoons mild curry powder
4 ounces ghee (clarified butter)
2 tablespoons blanched almonds
1/2 cup sultana
1/2 cup dried apricot
4 garlic cloves, finely chopped
2 inches fresh ginger, grated
2 onions, sliced
salt
lemon juice

1
Place the meat in a bowl, mix together the soured cream, garam masala and curry powder, mix into the meat and leave to stand for a couple of hours.
2
Heat the ghee in a pan and fry the almonds till golden remove from the pan, do the same with the apricots and sultanas, remove from the pan.
3
Fry the onion, ginger and garlic till golden.
4
Add the meat to the pan with the marinade, cook for 5 minutes Add the apricots and sultanas simmer till meat is tender. Add a little water if the curry dried out while cooking.
5
Season with saltand lemon juice, garnish with the almonds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs lamb shoulder, 1 cup sour cream, 2 teaspoons garam masala, 4 teaspoons mild curry powder, and more.

Yes, Lamb Cashmir falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Cashmir

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